How to make Curd?


how to make curd


It helps to know how to make curd, because you can make fresh curd at home and use it with rice or as a side dish for a number of items. Yogurt is another English name for curd. From vegetable upma to vermicelli upma, ragi roti to chapati, yogurt / curd serves well as a side dish for a range of cuisines.


Among the other top reasons to learn how to make curd is that it is said to be good for the health.

Food Fact
Yogurt has Vitamin B12, which is essential, among others, for the health of the nervous system.

"Vitamin B12, like the other B vitamins, is important for metabolism. It also helps form red blood cells and maintain the central nervous system.1"

It is a common practice by many to mix curd and sugar thoroughly and eat this mixture after having a lunch or dinner at a restaurant. This mixture is said to aid digestion and work as a blood purifier.

Find out how to make curd at home, and if you have excess curd left, make the above mixture and eat it after a meal for the said reasons.

Here is another 'secret' on how curd can make your lunch or dinner tastier:

Mix rice and curd well, and use an instant lemon pickle as a side dish, and eat this combination. Its great taste will be etched in your mind forever.

Sometimes you may have much unused milk. So, if you know how to make curd you can use that milk to make this healthy dairy by-product. To make curd at home, you need at least one teaspoon of curd. If you do not have it, you may want to buy small quantity of curd from a dairy or store.

Curd is also an essential ingredient of many Indian cuisines. In the curd rice recipe, curd is the main item. Here is how to make curd rice, a traditional, healthy food. In the rava idli recipe, the curd, again, is a key for the fine taste of this south Indian vegetarian food.

Here are more reasons to know how to make curd at home: Buttermilk, a wonder drink that aids digestion, is made from curd. For onion raita, which is almost a must-have side dish for items like methi pulao, curd is an important ingredient.

Want to know yet another reason to find out how to prepare curd? It is used as a beauty aid. Curd is said to enhance the glow of the skin. For this reason curd is applied on the face.

Curd is also smeared on cracked feet, as it is said to close the gaps.






gooseberry jam
Gooseberry jam is a lip-smacking jam for dishes like chapati and bread.





Quantity: One cup

Ingredients:

1. Milk 1 cup
2. Curd / yogurt / mosaru / dahi / thayir / perugu 1 teaspoon

How to make Curd at Home?


1.
IMPORTANT
Use a clean utensil.

If you have used the utensil for making curry or sambar, ensure it is properly washed before using it to boil milk. Otherwise, the milk may curdle.

See also Tip #1 below.

Add the milk to the utensil whose size can hold almost twice the quantity of milk.

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2. Heat the utensil on low flame.

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3. After the milk rises to the top of the utensil, continue to heat the milk for about one minute.

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Switch-off the stove.
4. Keep aside to cool.

The key points you have to note about how to make curd are:

- If you do not want extra fat in the curd / yogurt, do not cover the utensil when you set it aside to cool.

- A skin / creamy layer is formed on the surface of the milk.

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- Remove the skin with a spoon.

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See Tip #5 on what to do with the skin.
5. When the milk is luke-warm, transfer it to a small utensil in which you want to make the curd.

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6. Add the curd. Mix thoroughly.

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7. Cover and keep aside for 6-8 hours for fermentation.
8. To test if the fermentation has taken place, remove the plate and tilt the utensil just a little bit and very gently.

If the curd is ready, the content of the utensil will be thick and there will be no milk in it.

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9. Curd, yogur, mosaru, dahi, thayir, perugu is ready.

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TIPS How to make Curd
1. To ensure the utensil you will use for boiling milk is clean, add a tablespoon of water to the utensil and boil the water. Then, drain it.
2. If you wish to make thick curd, use full-cream milk.
3. In summer, the milk ferments fast.

In winter, the milk takes more time to ferment. To speed up the process, keep the utensil in a warm place.
4. In Step 2, do not boil the milk on high flame because the vitamins in the milk might be lost.
5. Add the skin you removed in Step 4, for instance, to a curry to make it tastier.